Vegan_Food_and_Living_Cookbook_-_Spring_2019

Breakfast^ RECIPES

1 In a saucepan, over a medium-high

heat, bring the water, raw cacao

powder and sea salt to a boil,

whisking to dissolve the cacao.

2 Add the teff, cover, reduce the

heat to low and simmer, stirring

occasionally to help the mixture

thicken and prevent sticking. Simmer

for 15-20 minutes, or until all the

liquid has been absorbed. Remove

from the heat, and transfer to a

serving bowl.

3 To serve, top with a dollop of

coconut cream, sliced kumquats,

orange zest, cacao nibs and

a sprinkle of sea salt. Drizzle with

syrup and give everything a good stir

to mix the flavours.

TIP Raw cacao powder comes

from cold-pressing unroasted

cocoa beans, so the enzymes and

nutrients remain intact, unlike cocoa,

which has been roasted. Raw cacao

powder does tend to be a little

more expensive, but in recent years,

it has become more readily available

with more affordable options.

If you can’t find it, you can use

unsweetened cocoa powder instead.

Raw cacao bowl

By Quelcy Kogel

Makes 1 | Prep 5 mins | Cook 25 mins | Calories 427 (per serving)

FOR THE PORRIDGE

240ml (1 cup) water

14g (2 tbsp) raw

cacao powder

pinch of sea salt

43g (¼ cup) whole

grain teff

TO SERVE

coconut cream

sliced kumquats and/or

other citrus fruits

unwaxed orange zest

raw cacao nibs

sea salt

maple or agave syrup

This recipe is

taken from The

Gluten-Free Grains

Cookbook by Quelcy

Kogel, photography

by Noah Purd,

published by Page

Street Publishing

Co. (RRP £15.99.)

Total fat Saturates Salt Sugar Protein

21.0g 13.7g 0.4g 9.5g 16g